Serves 6. Recipe by Wesley Johnson of Metropolitan Farmer.

Ingredients

3 cooked duck egg yolks 

½ cup mayo

1 tablespoon Dijon mustard 

Salt and pepper to taste 

3 tablespoons extra-virgin olive oil

2 tablespoons white wine vinegar

2 kosher dills, diced

2 cups lettuce (whatever is on hand)

2 cups croutons

4 strips crisp cooked bacon, chopped

¼ red onion, diced

To Prepare

Blend the egg yolks, mayo, Dijon, salt and pepper in a food processor until smooth. Set aside. 

In a small bowl, whisk together the olive oil and vinegar. Season with salt and pepper to taste.

In a big bowl, toss the dressing with the kosher pickles, lettuce, croutons, cooked bacon and red onion. 

Distribute the salad among six plates, and spread a spoonful of schmear on the side of each plate. Serve.